Vegan Gluten Free Banana Chai Muffins

The recipe Vegan Gluten Free Banana Chai Muffins can be made in approximately 40 minutes. Watching your figure? This dairy free recipe has 198 calories, 5g of protein, and 10g of fat per serving. This recipe serves 8 and costs 65 cents per serving. Head to the store and pick up chocolate chips, baking powder, cardamom, and a few other things to make it today. It works well as an inexpensive morn meal. A few people made this recipe, and 45 would say it hit the spot. It is brought to you by Blender Babes. Overall, this recipe earns a not so spectacular spoonacular score of 26%. Gluten-Free Vegan Bananan Applesauce Muffins, Gluten-Free Tuesday: Vegan Banana Bread Muffins, and Bananan Almond Meal Muffins (Gluten Free + Vegan Optional) are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350ºF (175ºC), line a muffin tin with 8 liners or oil the muffin tins well (I like using coconut oil).Prepare flax egg: In small dish, add 5 tablespoons warm water and 2 tablespoons ground flax-seed, mix with fork to remove clumps, let rest for a few minutesNext add bananas, maple syrup & almond milk to to blender jar, then flax egg. For Blendtec: Use the PULSE button until well blendedFor Vitamix: Use Variable Speed 1 until well blendedIn a large mixing bowl, combine almond meal, baking powder, spices, and gluten free flour and stir until well combined.For Blendtec: Use the BATTERS button, stop when it's well blended (no need to finish cycle)For Vitamix: Use Variable Speed 4 until well blended - 10 to 15 seconds.Add the rest of the dry ingredients into in your wet ingredients, and repeat previous instructions until well blended.Pour batter into muffin tin, bake for 25 to 35 minutes or until a tooth pick or knife inserted into the center comes out clean. They should be firm on the outside with a bit of give in the center.Remove from oven, let rest for 5 minutes. Then remove from tin and cool all the way on a rack.Keep in an airtight container to preserve moisture, freeze for longer shelf life

 

Step by step:

1. Preheat oven to 350ºF (175ºC), line a muffin tin with 8 liners or oil the muffin tins well (I like using coconut oil).Prepare flax egg: In small dish, add 5 tablespoons warm water and 2 tablespoons ground flax-seed, mix with fork to remove clumps, let rest for a few minutes

2. Next add bananas, maple syrup & almond milk to to blender jar, then flax egg. For Blendtec: Use the PULSE button until well blended

3. For Vitamix: Use Variable Speed 1 until well blended

4. In a large mixing bowl, combine almond meal, baking powder, spices, and gluten free flour and stir until well combined.For Blendtec: Use the BATTERS button, stop when it's well blended (no need to finish cycle)For Vitamix: Use Variable Speed 4 until well blended - 10 to 15 seconds.

5. Add the rest of the dry ingredients into in your wet ingredients, and repeat previous instructions until well blended.

6. Pour batter into muffin tin, bake for 25 to 35 minutes or until a tooth pick or knife inserted into the center comes out clean. They should be firm on the outside with a bit of give in the center.

7. Remove from oven, let rest for 5 minutes. Then remove from tin and cool all the way on a rack.Keep in an airtight container to preserve moisture, freeze for longer shelf life

Nutrition Information:

covered percent of daily need